Corn Vegetable Medley

Broccoli, cauliflower, and sliced carrots simmered in a creamy base of golden corn soup and milk until tender, then blanketed with melted cheddar cheese. This is a pantry-friendly vegetable side that makes cruciferous vegetables genuinely appealing, especially to picky eaters.

The canned corn soup acts as both the sauce and the seasoning here, so you don’t need to build a roux or measure out spices. Just heat it with milk, add the vegetables, and let everything simmer low and covered for 20 minutes. The cheese goes in at the very end and melts into the hot liquid, creating a smooth, clingy sauce.

Kitchen Tips

• Stir often during simmering. The corn soup base is thick and will stick to the bottom of the pan if left unattended.
• Cut the broccoli and cauliflower florets to roughly the same size as the carrot slices so everything cooks at the same rate.
• Add the cheese off heat or on very low heat and stir until melted. High heat can make cheddar seize up and turn stringy.
• Fresh vegetables work best here. Frozen will release extra water and thin out the sauce.

Variations

• Swap cheddar for Velveeta or American cheese for an even smoother, more kid-friendly sauce.
• Add a pinch of cayenne or a dash of hot sauce for a gentle kick.
• Top with buttered breadcrumbs and broil for 2 minutes to add a crunchy, golden crust.